Friday night I baked this cake from my new cookbook, Market Vegetarian. You can view the book here. It's a great book for anyone, vegetarian or not. So many tasty recipes!
This is not an overly sweet cake, and it's full of shredded carrots and walnuts.
Here is the recipe. The batter looks a bit odd while mixing–but it all turns out yummy.
CARROT AND WALNUT CAKE WITH CREAM CHEESE FROSTING
2 eggs separated
1/2 cup plus 1 tablespoon of raw sugar
3/4 cup plus 1 tablespoon light olive oil
1 teaspoon baking soda
3/4 plus 2 tablespoon all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup grated carrot
1/3 cup walnut halves
CREAM CHEESE FROSTING
8 oz cream cheese
1 stick butter, cubed
3 tablespoon brown sugar
2-3 tablespoons maple syrup
7 inch spring form baking pan
Put the egg yolks and sugar in a large bowl and beat for 2 minutes. Add the oil and baking soda and beat until just combined. Fold in the flour, spices, carrot, and walnuts until combined. The mixture should look quite thick. In a separate grease-free bowl, beat the egg whites with an electric mixer until they form soft peaks then fold them into the cake batter in 2 batches. Spoon the cake batter into the prepared cake pan and bake for 45-50 minutes, until golden and slightly puffed on top. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack.
To make the frosting, put the cream cheese and butter in a bowl and let them come to room temperature. Add the brown sugar and, using and electric mixer, beat for 5 minutes, until there are no lumps and beaters leave a trail when turned off. Add the maple syrup a little at a time and beat for a further 2 minutes, until the mixture smooth and a spreadable consistency. Spread frosting on top.
*I found the frosting a little too sweet, I would not use the brown sugar next time, also, I think unsalted butter will work best for the frosting.